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Secrets of Perfectly Moist Chicken Breast Recipes

Sometimes it is difficult to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.

Healthy food recipes

You need to be careful when creating a chicken breast recipe and this applies to everything from easy chicken enchiladas to chicken stew. Chicken must be cooked to 165 degrees F in order to be safe to eat but a lot of people overcook the chicken and dried out chicken is not enjoyable to eat!

There are various ways to cook boneless chicken recipes, including grilling, steaming, sauteing, deep frying and baking, but one of the best secrets for moist chicken breast recipes is to poach the chicken in a little liquid after sealing the outside. Not only does this cooking method add lots of flavor nevertheless it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for two people. If you have one, a nonstick stainless steel skillet is best to use. The amounts of broth, olive and flour oil are approximate and it depends upon how big the breasts and also the shape and size of the skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables to get a delicious and wholesome dinner. You may use any herbs you like, so you can substitute the rosemary and oregano for parsley, cilantro, thyme or even a pinch of mixed herbs.

You will want:

2 chicken breasts

1/2 pint chicken broth

Salt and black pepper

1/2 cup all purpose flour

1 tablespoon olive oil

1 clove garlic, crushed

1 teaspoon freshly squeezed lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How you can make it:

Sprinkle pepper and salt within the chicken and after that dredge them in flour, shaking off of the excess. Preheat a skillet spanning a medium heat until it can evaporate droplets water you drop into it. Pour a little extra virgin olive oil in to the pan. You could also use canola oil or any fat using a high smoke point. You should coat the base of the pan with oil but which is enough.

Add the chicken breasts for the hot pan and sear them for a couple of minutes until these are golden brown. Turn them over and sear the other side. Do two chicken breasts at a time if you are going to double this recipe. Crowding the skillet means you may be unable to brown all of your chicken properly.

Turn the heat down to low, and after that add chicken broth. It must have to come a third of the way in the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the lemon, oregano, rosemary, garlic and onions.

Cover the pan having a lid that matches tightly and cook the chicken breasts more than a low heat until they may be done. They are done whenever a meat thermometer reads 165 degrees F in the thickest part of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is done after it is white all the way through without any hint of pink in the center.